Pineapple Yogurt Ice Cream

This pineapple yogurt ice cream is creamy, tropical, and naturally sweet with bright, refreshing pineapple flavor in every spoonful.

Ingredients

• 4 cups frozen pineapple chunks
• 1 cup plain Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons milk, as needed for blending
• 1 tablespoon fresh lime juice
• 1 pinch salt

Instructions

1. Add the frozen pineapple chunks to a high-speed blender or food processor.
2. Spoon in the Greek yogurt, then add the honey, vanilla extract, lime juice, and a pinch of salt.
3. Blend until thick and creamy, stopping to scrape down the sides as needed. Add the milk 1 tablespoon at a time only if needed to help it blend smoothly.
4. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container.
5. Freeze for 1 to 2 hours for a firmer scoopable ice cream.
6. Let it sit at room temperature for 5 minutes before scooping if fully frozen.

Tip: For the creamiest texture, use full-fat Greek yogurt and freeze the pineapple in a single layer before blending.